Gluten allergies appear to be something of an epidemic these days, but just a decade ago no-one seemed to have this problem. So why is it that we’re so affected by this issue now? Gluten-free products are now flying off grocery shelves and restaurants generally offer a gluten-free alternative for sufferers of this condition. It’s also a common statement from celebrities who claim they lose weight by cutting out wheat from their diet. In fact, some churches even offer gluten-free Communion wafers! Perhaps its not a situation that more people are becoming a part of, but simply that it’s more publicised than it used to be. But either way, it does beg the question – is this simply another food fad that we’ve become consumed by? Faddishness is a big part of the problem with gluten-free diets, with Americans alone spending around $7 billion a year on gluten-free products. However, it’s believed that around half of the people buying these foods don’t actually have a clear-cut reaction to gluten. They buy these products because they’ve been told it will help them lose weight, or that they seem to feel better because they’ve convinced themselves that they have a gluten allergy.
Removing any thought of fads, research suggests that people are becoming more sick from the gluten found in wheat, rye and barley products, however people are unsure why this is the case. Gluten triggers coeliac disease which causes abdominal pain, bloating and intermittent diarrhoea. People suffering with this condition don’t absorb nutrients as well and can suffer fatigue and weight loss as a result. Coeliac disease used to be very rare in the U.S but around 20 years ago, it was discovered by scientists that it wasn’t that people in other countries weren’t suffering with gluten intolerances – it was simply that they weren’t diagnosed.
Coeliac disease is different from wheat allergies, which affect a small number of people, usually children who outgrow it as they age. Scientists have found that the likelihood of people developing coeliac disease is more common today because of the higher levels of processed wheat products we eat, such as pasta and baked goods. In the past, these levels were far lower as people ate more freshly-made meals with fruit, vegetables and protein. But gluten in wheat could be even more troublesome for some people, contributing to what is now known as ‘gluten sensitivity’.
Doctors recently developed a definition for this problem, which may be vague but offers some level of understanding. They claim that anyone with bloating and coeliac symptoms may benefit from avoiding gluten, but not actually have coeliac disease. Coeliac disease is diagnosed with a blood test, genetic testing or biopsies of the small intestine – if you think you’re suffering, you will need to speak to your GP to ascertain if you really do have this condition. There is a lot of crossover with symptoms, which is why it is so difficult to determine when people really do have a gluten intolerance. The case for gluten sensitivity was made more prominent several years ago when an Australian study was cited in saying that volunteers who have symptoms were put on a gluten-free diet or a regular diet for six weeks. They weren’t told which diet they were on, but those who didn’t eat gluten had fewer problems with tiredness, bloating and irregular bowel movements. Obviously people do have sensitivities to gluten, but whether or not they have coeliac disease is a separate issue.
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